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Pepper Stout Beef Bandwagon

Did this for the first time and was very pleased; served on ciabatta rolls with Swiss cheese and horseradish. I like this as an alternative to pulled pork.

Very tender and moist. Over cooked during the last portion and let the liquid cook off burning the veggies, so just served the meat and no one was the wiser.
LBGE & SBGE.  Central Texas.  
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Comments

  • jtippersjtippers Posts: 510
    I gotta try this... :)
    LBGE April 2011 • SBGE December 2012 •  XLBGE December 2013
    Location: Jasper, Georgia
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  • calikingcaliking Posts: 6,797
    Nice. What did you rub the beef with?

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • CPARKTXCPARKTX Posts: 1,024
    @caliking I used pepper and Tasty Likpcks BBQ Rub (from previou Elf Exchange).
    LBGE & SBGE.  Central Texas.  
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  • AquacopAquacop Posts: 467
    Mind giving up the recipe and play by play - looks awesome!
    LBGE 2013 Located in Savannah, Georgia
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  • I do this all the time at it is awesome! had it tonight for Xmas Eve Dinner!

    here is the directions!

    Pepper Stout Beef
    What you will need
    4lb - Chuck Roast 2 - Big Bell Peppers (sliced) 1 - Big Red Onion (sliced) 3 - Big Jalapenos (sliced seeds and all) 6 - Garlic Cloved (minced) 1/4 cup - Worcestershire Sauce 1 - 12oz Bottle Guinness Extra Stout Kosher Salt and Black Pepper

    Chuck Roast
    Heavily season Chuck Roast with Kosher Salt and Fresh black pepper and cook indirect in the 245o-260o range, you can add smoke wood if you prefer, I did not.

    Cook until the internal temperature reaches 165o.
    Once the roast hits 165o, place into pan directly on top of vegetable, stout mixture and cover tightly with foil.
    Continue to cook roast in a smoker or oven at 350o for 2.5-3 hours or until it is fork tender.

    Once the meat is tender, shred all of the meat and continue to cook uncovered until the liquid is reduced by half.
    Serve meat on hard rolls with or without cheese. We used pepper jack on some and gorgonzola on some and liked both, but provolone or swiss, etc., would work as well. Horseradish would be another good condiment.
    Brandon, MS
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  • CPARKTXCPARKTX Posts: 1,024
    @Aquacop I pretty much did the recipe above, but on first step cooked until it just passed through the stall (about 180). I messed up and went too long on the last step and let all the liquid cook off, burning the veggies.
    LBGE & SBGE.  Central Texas.  
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  • Looks awesome, bookmarked. 

    Have I seen where some folks use pepperoncini in this as well?

    Cheers
    B_B
    Finally back in the Badger State!

    Middleton, WI
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  • AquacopAquacop Posts: 467
    Thanks @CPARKTX
    LBGE 2013 Located in Savannah, Georgia
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  • I love pepper stout.  I really like making a different version with ale and perpperchinis.  It comes out like a very amazing Italian Beef. 

    Here it is...
    LBGE
    Zionsville, IN
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  • YEMTreyYEMTrey Posts: 2,313
    Plan on trying this on Sunday for the football games.
    XL BGE and Mini Max in Cincinnati, Ohio
    "REMEMBER DUANE ALLMAN"
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  • CPARKTXCPARKTX Posts: 1,024
    Thanks @Eggucator I like Italian hot beef and definitely need yo try that.
    LBGE & SBGE.  Central Texas.  
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  • YEMTreyYEMTrey Posts: 2,313
    I'll be making the pepper stout beef as my wife does not like spicy food.
    XL BGE and Mini Max in Cincinnati, Ohio
    "REMEMBER DUANE ALLMAN"
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  • HDmstngHDmstng Posts: 159
    Made this today as well.  Turned out very good, although it take forever to reduce the liquid level. I finished in the oven at 350F using an aluminum pan.  Did find by accident that I could help speed up the liquid reduction by putting the aluminum pan on the stove top burner.  My wife had been using the burner and it was still hot, which helped boil off the excess liquid.
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  • plumbfir01plumbfir01 Posts: 679
    edited January 2014

    Beaufort, SC
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